Roasted Fennel
Roasted fennel is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 bulbs fennel (each about 300 g)
- Sea salt
- 200 g heavy cream
- 0.125 l vegetable broth
- 100 g cornmeal
- 2 egg yolks
- 100 g corn kernels
- black pepper
- 1 tsp freshly grated nutmeg
- 100 g freshly grated Parmesan cheese
- butter (for the dish pan)
- olive oil
Instructions
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1.
Halve the fennel bulbs lengthwise and remove the stems. Rinse under running cold water and finely chop the fennel fronds. Place the fennel halves in boiling salted water and cook for 5-8 minutes.
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2.
Drain the fennel in a colander, rinse with cold water, and let it drain. Carefully scoop out the inner flesh from the fennel halves and dice into small cubes. Preheat the oven to 160°C and grease a large baking dish with butter.
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3.
Bring cream and vegetable broth to a boil in a saucepan. Stir in the cornmeal and remove from heat after 2 minutes. Mix in egg yolks and corn kernels, seasoning with salt, pepper, and nutmeg. Finally fold in cheese and fennel cubes.
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4.
Arrange the fennel halves tightly side by side in the baking dish. Fill with the cornmeal mixture and spread any excess over the vegetable edges. Drizzle with olive oil and bake for about 10 minutes until golden. Garnish with fennel fronds.
